Now that so many homemade bakers have revealed themselves, the next step may be to make the bread that Easter doesn't lack: the folar. Not just any folar, but worthy of one chef.
Traditionally, folar is offered to godchildren by godparents. Here, the revenue is provided by chef Fábio Alves, from Lisbon's Suba restaurant.
Start by preparing the ingredients: one kilo of flour, 12 eggs, 100 grams of butter, 150 of lard, 30 of olive oil, 30 of baker's yeast, 300 of ham, 200 of sausage, 200 of sausage, salt q.b. and 5 milliliters of brandy.
Start by placing the eggs in warm water, melting the butter and lard and dissolving the yeast with a little warm water, along with the brandy. In a container, place the flour, make a cavity and add the yeast, lard and butter. Wrap everything and finally add the eggs.
Sprinkle the countertop with flour and put the mixture there. Knead and work the dough in an energetic way, sprinkling with flour whenever necessary. When the dough no longer clings to the counter or to your hands, it is a sign that it is ready.
Turn the oven to 50 degrees and put the dough to rise, covered with a cloth, for approximately 1h30 (the ideal point for the yeast is for the dough to grow twice the initial shape). Then divide the dough into two equal parts, stretch by hand, add the sausages cut into cubes and roll the dough.
It is time to put it on a tray and bake in the oven for another 30 minutes. Brush with egg and bake at 180 degrees for approximately one hour.